| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese, Snack |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 3/4 |
ts |
Salt; (1 lb. 5 oz.) |
| 1/2 |
ts |
Freshly ground black pepper |
| 4 |
lg |
Egg whites |
| 2 |
tb |
Olive oil; OR |
| 2 |
tb |
Canola oil |
| 1/3 |
c |
Parmesan cheese; fresh grated |
| 1 |
tb |
Fresh parsley; chopped OR |
| 1 |
tb |
Fresh chives; chopped |
INSTRUCTIONS
Preheat oven to 300°F. Line several baking sheets with parchment paper or
coat them with nonstick spray.
In a medium bowl, whisk flour, salt and pepper. In a mixing bowl, whisk egg
whites and oil. Add flour mixture and whisk until smooth. Stir in cheese
and parsley (or chives).
Making 4 wafers per sheet, drop batter by scant tablespoonfulls onto
prepared baking sheets. With a metal spatula or the back of a spoon, spread
batter into 4-to4 1/2-inch circles.
Bake wafers, 1 sheet at a time, for 15 to 20 minutes, or until entire
surface is golden and firm. Transfer to a wire rack and let cool.
NOTES : The wafers will keep in an airtight container for up to 4 days.
Recipe by: Eating Well (December 1997)
Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 5, 1998
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